MANO Restaurant

The team at Mano — with roots in Japan, Thailand, and Malaysia — enriches classic French cuisine with a refined Asian touch. Chef Daniël Damen and maître Tekura Osumi, now a couple, gained experience at the Japanese Ciel Bleu in the Okura. Together with chef Kevin Kion, Daniël forms the creative force behind the surprising flavors and elegant presentations on pristine white plates. Tekura ensures warm hospitality and genuine personal attention in the intimate venue on the Spaarne. After delicious oysters come the amuse-bouches, highlighted by a crispy sandwich with creamy rendang and sweet-and-sour cucumber. We enjoy the Greco di Tufo from Benito Ferrara — fruity, almond-like, and mineral. And that bottle stays! Then the culinary journey begins in Japan — the first stop in Mano’s multi-course menu: small cubes of sweet plum tomato, tomato broth and cream, topped with raw hamachi. A feast for the eyes and taste buds. Next, a classic reimagined: slowly cooked pork belly with scallops and a bold sauce based on bak kut teh, Malaysia’s national soup, featuring ginger root, star anise, licorice, and leek cream. An absolute flavor explosion. On to Thailand with a two-toned rouleau of cod and prawn, served with coconut beurre blanc, green curry cream, tobiko, serrano ham, and lemongrass oil. The pièce comes from the Netherlands: juicy Holsteiner striploin, rolled in pork fat that melts beautifully on the grill, preserving the flavor perfectly, accompanied by chive cream, zucchini, mushrooms, radish, miso, and a robust miso butter jus. The finale is a light pandan siphon cake with coconut, yuzu, white chocolate, lime gel, chocolate structures, and ice cream made from pandan leaf and vanilla. Let the team continue traveling the world for inspiration, as long as Mano remains on the Spaarne.

On the Spaarne, at the corner of the Bakenessergracht, close friends Daniel Damen and Kevin Kion have transformed a historic building into a successful culinary destination. In an intimate setting with space for about twenty guests, b...

Chefs Kevin Kion and Daniël Damen, friends since childhood, have since built a venture that runs like clockwork. Mano is located in a charming historic corner building at the intersection of Bakenessergracht and Spaarne. The interior is stylish, tables are set with white linen and decorated with small vases of fresh flowers, and nothing else distracts from what appears on your plate. Daniël focuses on flavor while Kevin handles presentation. Together, they deliver gastronomy you can literally lick your fingers over. The cooking is based on French cuisine with international influences. There is a chef’s menu with matching wine pairings, as well as à la carte options. The wine list features selections from predominantly European regions and includes both classic and lesser-known, surprising choices. Before dinner, we enjoy a Cava Sabaté i Coca Corpinnat Castellroig Reserva Brut Nature with a refined dry mousse, poured for us by the charming hostess Tekura Osumi. The turbot with asparagus and preserved egg yolk, accompanied by a small crispy tartelette filled with roasted root vegetables and sambai, is a showcase of craftsmanship combined with boldness and finesse. The thick cut of dry-aged entrecote, served with a classic foyot sauce (a combination of béarnaise sauce and meat jus), is outstanding. Unlike last year, the portion sizes are now more than satisfactory, which is only fair given that it isn’t exactly cheap here.

An old, not overly large corner building with a beautiful historic appearance. Stylish with white linen-draped tables, understated chic but by no means stiff, pink velvet chairs, and minimalist decor. Mano in a nutshell. Friends from the start, Kevin Kion and Daniël Damen settled here in 2021 and are now an integral part of Haarlem's city center. They complement each other flawlessly: while Daniël focuses on an optimal tasting experience, Kevin ensures every dish looks visually stunning. The ambitious team is rounded out by Tekura Osumi, maître d'hôtel and Daniël's friend. French cuisine takes center stage, though both chefs aren't afraid to infuse it with their own or international flair. Dishes are available à la carte as well as in multi-course menus. The wine list features predominantly Old World selections. Paired with the aperitif—a fruity and crisp Grüner Veltliner Gobelsburger from Weingut Höfinger—comes an assortment of palate-awakening bites, with the brioche and mushroom mousse being our favorite. Slow-cooked scallops arrive accompanied by crunchy fried bacon and caramelized shallots beneath a light foam cloud. It rightfully earns its status as a signature dish, boasting perfect flavor balance and harmonious textures. Equally excellent and refined is the pan-fried cod with a robust green curry sauce where the miso shines through. For the seafood course, a plump langoustine in tempura is crowned with a delicate fresh salad bouquet. The portion is served modestly. The lamb comes with a vegetable accompaniment reminiscent of ratatouille, but prepared individually: thin ribbons of yellow and green zucchini, smoked paprika jelly, and baba ganoush. Our only disappointment is that the vegetarian options simply replicate the meat and fish dishes without any distinct additions, especially since we explicitly noted at booking time that one guest would be dining vegetarian. Kudos to the kitchen for the impeccable plating, as every single dish is truly picture-perfect.

Two friends, one dream: setting up their own restaurant. Since May 2021, the young and ambitious chefs Kevin Kion (De Bokkedoorns, ML) and Daniël Damen (Bolenius, Okura) have been running a contemporary and stylishly designed living-room-style restaurant. Located in a beautiful old corner building on the Bakenessersgracht in Haarlem. Mano stands for hand, reflecting their artisanal collaboration, but is also an abbreviation for hermanos, meaning brothers. Maître Tekura Osumi, also from Okura and Daniël’s friend, completes the team. From the moment you step inside, you already know: here they work with utmost passion, there is every attention for the guest, nothing is left to chance, and what comes out of the kitchen is excellent from start to finish. Kevin and Daniël champion a worldly cooking style, infused with Eastern flavors. Paired with a sparkling cava brut Raventós Roig, lovely amuse-bouches are served, where the dumpling stuffed with cod, mango, and a hint of pepper, finished with chopped coriander, immediately sets the tone. For five courses, we taste craftsmanship, creativity, and a keen sense of flavor balance. Kevin presents pan-fried scallops beneath a cap of spicy bacon-and-shallot compote, resting on a cream of Oriental vegetables with sea beans, fennel, and radish. A harmonious interplay of sweet and sour, crunch, and tenderness. Freshly baked brioche bread is served alongside and stays on the table throughout the menu. In the glass, a Domaine de la Vieille Julienne, a blend of marsanne, Grenache Blanc, clairette, and bourboulenc from 2021 that pairs seamlessly. Also accompanying the juicy cod roulée bound by radish ribbons, at which dashi broth and drops of lard oil are poured tableside. The main course is served by Daniël. Anjou squab with pumpkin crunch in a robust squab jus with blackberry reduction, poached beetroot elements, sweet and sour, cream, plus blackberries pickled in Scottish whisky. Served alongside a beetroot fritter filled with a stew of pigeon feet. A plate full of happiness. It’s not cheap here, but the price-to-quality ratio is exemplary. Welcome to Lekker!